Tessa’s Recipe Rundown
Taste: Incredibly fresh and bursting with that distinct raspberry flavor.
Texture: Frosty, creamy, rich with a buttery crunchy crust. If the pie is too solid let it sit for 5 to 10 minutes at room temperature to soften up.
Ease: Easy but a little messy. Completely worth the few extra dishes!
Appearance: I am obsessed with that brilliant all-natural pink color.
Pros: Perfect summer treat.
Cons: None!
Would I make this again? Absolutely. You could also use any type of berry you want!
This post may contain affiliate links. Read our disclosure policy.
Since moving to our new house I’ve had a love-hate relationship with the electric range. The cooktop burners get SO MUCH hotter than our last stove but luckily it only takes burning something once or twice to learn that lesson. The oven, however, is still a bit of a mystery to me. It has 2 more racks than our previous oven but is actually smaller inside which is just strange to me. Plus, it is always about 20°F cooler than it should be (especially at higher temperatures). Luckily I always have my trusty oven thermometer inside so I can compensate for the difference. EVERYONE should have an oven thermometer. This oven also has convection capabilities with is sweet, but I haven’t fully perfected the time and temperature adjustments to avoid overcooking. I have discovered that the convection setting is perfect for preheating the oven quickly though!
Generally, this entire oven just bakes differently. And in the middle of a desert summer? I don’t even want to deal with that. Hence this no-bake frozen raspberry pie recipe. Right now I am all for staying away from the oven to keep myself cool AND sane with a fresh frosty treat. Win win!
No Bake Frozen Raspberry Pie
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the crust:
- 14 whole (8 ounces – 227 grams) graham crackers
- 1 tablespoon (12 grams) light brown sugar
- 7 tablespoons (99 grams) unsalted butter, melted
For the filling:
- 3 cups (420 grams) raspberries, fresh or thawed frozen
- 2/3 cup (130 grams) granulated sugar
- 1 1/2 cups (341 grams) plain full-fat Greek yogurt, at room temperature, divided
- 1 package (8 ounce) full-fat cream cheese, at room temperature
- 1/2 cup (63 grams) powdered sugar, sifted
- 1/2 cup (119 grams) heavy cream, chilled
Instructions
Make the crust:
- Spray a 10-inch springform pan with nonstick cooking spray.
- In a food processor, pulse the graham crackers and sugar until finely ground. Add butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Place in freezer.
Make the filling:
- Clean and dry bowl of food processor, then combine raspberries, sugar, and 1 tablespoon (16 grams) of yogurt, pulsing until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree.
- In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on high speed until light and creamy, at least 1 minute. Add remaining yogurt and powdered sugar and beat until smooth. Scrape down the sides and bottom of the bowl. Add in raspberry mixture, beating to combine, scraping the bowl as needed. Remove to a medium-sized bowl and set aside.
- Clean and dry bowl of mixer and fit with a whisk attachment. Beat heavy cream on medium-low about 20 seconds before increasing to medium-high speed until stiff peaks form, about 3-4 minutes. Fold into raspberry cream cheese mixture. Spoon into prepared crust.
- Cover pan with aluminum foil, then freeze until solid, about 4 hours. Serve or cover with plastic wrap and store in the freezer for up to 1 week. Let sit at room temperature for 5 to 10 minutes before serving.
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
Should the raspberries be crushed (in a food processor or on the stove) and strained to remove the seeds? I feel like the seeds would be very noticeable in the pie filling.
Just an idea….I’m thinking that I will pulse the raspberries in the food processor and then strain them to get rid of the seeds before adding the cream cheese and sugar. This looks delish by the way and now that raspberries are in season here in Southern Ontario, I will be making this soon!
What a pretty pink pie that I don’t have to feel guilty about! And I LOVE that it’s no bake — nice job!
Yes please!! I will take at least a slice of that!!
Gail Sugalski, the link to the recipe is below the last picture of the pie on this page, but here it is in case you need it: http://www.imperialsugar.com/recipes/desserts/frozen-desserts/No-Bake-Frozen-Raspberry-Pie
I am very frustrated…..i tried for at least 15 minutes to locate the receipe on the
web site you provided…..it may be my computer, but I simply could not find this
receipe. Many others popped up, but not the no bake frozen raspberry pie. I wish
you had included it on your web site….well, maybe another day. I’m not that great
with computers.
Oh man, figuring out new appliances is one of the WORST things about moving. That, and lighting. I’m sure you’ll get it all figured out ASAP!
But, this pie looks like a VERY happy way to deal with it for the time being. I am obsessing over raspberries…and this frozen goodness! Pinned!
That looks awesome! If you’re having oven troubles this pie sounds like the perfect temporary remedy to me 🙂 Love the color too!